Victoria Sponge Mini Heart Cakes
Valentine’s Victoria Sponge Mini Heart Cakes
I have a thing about cream cakes. They’re a huge weakness of mine, like Kryptonite to Superman, but instead of dying they make you happy. Well, that is until you realise you ate one too many and have to bust out the fatty pants (jogging bottoms)!
But who cares? I mean, fatty pants are more comfy than regular ones, right? I ‘like’ my fatty pants.
Take Victoria Sponge Cake for example, so light and fluffy and perfect for Valentine’s. I just had to make them pink and into mini heart shaped little treats of love. They also make the perfect Valentine’s Day gift for a loved one too.
Obviously I’m drawn in like a tractor beam to the home baking aisle on my favourite online shopping site, so I checked out all my prices there before buying the ingredients. I have to say, I get quite a buzz using this site knowing that I’m always getting a good deal on my ingredients, especially with the amount that I bake! 🙂
So, are you going to bake something for Valentine’s Day or are you going to buy something instead?
Last year I wondered the supermarket aimlessly trying to get my shopping done when I found myself completely stranded in the Valentine’s aisle, which suddenly appeared without warning, transformed from the aisle where my favourite face cream usually was! It’s great having an aisle full of glowing fluffy and pink themed Valentine’s goodies, but where’s the blasted face cream gone?!
I always find that at these festive periods, it’s far easier to just buy everything online all at the same time. Everything is in its usual place and all the Valentine’s offers are on a separate shelf so you can clearly see all the best festive offer without it disturbing the rest of your shopping experience. Super easy and there’s no need to go on a shopping expedition hunting around *ALL* the aisles for that missing favourite face cream!
This recipe is really easy to make yet look fantabulous but if cream cakes aren’t your thing, there are plenty of delicious treats out there ready to be purchased instead. And from experience, I can tell you that a nice bottle of Champagne and a box of chocolates does go a long way!
Victoria Sponge Mini Heart Cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 12 mini cakes
These Mini Victoria Sponge Cakes are heart shaped and perfect for Valentine's Day. Light and fluffy cakes in pastel pink, and filled with whipped cream and strawberry conserve. Topped off with a dusting of powdered sugar.
Ingredients:
Victoria Sponge Cake
- 200g butter, softened
- 200g caster (superfine) sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g plain (all-purpose) flour, sifted
Filling
- 150 ml double (heavy) cream
- conserve or jam
Decoratoion
- dusting of icing (powdered) sugar, optional
Directions:
- Preheat your oven to 180°C, 350°F, Gas Mark 4. Grease and flour your heart muffin pan, or cake tin. (see notes)
- To make the Victoria sponge cakes, cream the butter and sugar until pale, light and fluffy. Add the eggs, one at a time followed by a tablespoon of flour if it starts to curdle until all the eggs are combined. Add the remaining flour and vanilla extract and mix until just incorporated. If you will be tinting your cake mix, you will need to use gel food colourings and add it at this point until your desired shade is reached.
- Pour the batter into your heart muffin pan and bake for 12-15 minutes, or until a toothpick inserted comes out clean. If using a large cake tin, increase baking time accordingly.
- Once baked, allow the cakes to cool in their tin for 5 minutes before turning out onto a wire rack upside down and allow to cool completely. Once cool, wrap each cake in plastic wrap and place in the refrigerator for 1-3+ hours (15-25 mins in the freezer) until the sponge has firmed up.
- Once firm, using a serrated knife trim any mounds from the tops of the cupcakes (this will be the bottom) then cut the cakes in half. Like making a sandwich, use a teaspoon and spread some of the conserve or jam onto both halves of the cakes. Pipe or spread whipped cream onto one half of the cake and use the other half to sandwich together. Repeat on all of the remaining cakes.
- For decoration (optional), dust a little icing (confectioners’) sugar onto the top of the mini cakes.
Notes:
If you don’t have a heart shaped muffin pan, you can bake a regular large cake and use heart shaped cookie cutters to cut out your shape(s).
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